Do I need pectin for pear jam?
Usually, no. Pears contain natural pectin, and lemon juice helps the jam set. That said, pears vary a lot by variety and ripeness, so setting can be a little unpredictable. If your jam seems loose, just simmer a bit longer and test again.
How do I know when pear jam is done?
Three easy checks: spoon test, plate test, and temperature. For the spoon test, dip a spoon in, lift it, and let the jam drip. When it falls in slower sheets instead of watery drops, you are close. For the plate test, put a small plate in the freezer for 10 minutes, then drop a teaspoon of jam on it. Wait about 30 seconds so the blob cools, then push it lightly with your finger. If it wrinkles, it is set. If you like temperature as a guide, aim for about 220°F/104°C at sea level (go a little lower at higher altitude).
Why is my pear jam runny?
It usually just needs more time at a steady simmer. Pears also vary in water content. Simmer 5 to 15 minutes longer, stirring more often as it thickens. If you blended it very smooth, it can look looser while hot but will tighten as it cools.
Can I reduce the sugar?
You can, but sugar does more than sweeten. It helps with set and preservation. If you reduce it a lot, expect a looser jam and a shorter fridge life.
Should I peel the pears?
I recommend peeling for the smoothest texture. If you love a rustic jam, you can leave some peel on, especially if you plan to blend it.
What pears work best?
Bartlett, Anjou, and Comice are all great. You want pears that are ripe and fragrant but not fermented or mushy. Super crisp pears can work, but they may need a little more cook time to break down.
